Soft potato dumplings tossed with tangy sheep's cheese and topped with crisp bacon — Slovakia's national dish, simple and rich at once.
Drain the potatoes
Squeeze the grated potatoes lightly to remove some of the liquid, keeping a little starchy moisture.
Mix the dough
Combine the grated potatoes, flour, egg and salt into a thick, sticky dough.
Boil the dumplings
Drop small pieces of dough directly into a pot of boiling salted water, using a spoon or dumpling board, and cook until they float and are cooked through.
Drain the dumplings
Drain the dumplings well and keep them warm.
Fry the bacon
Fry the diced bacon until crisp, reserving the rendered fat.
5 minMelt in the cheese
Return the warm dumplings to the pot, add the bryndza cheese and sour cream, and toss over low heat until melted and coating the dumplings.
Top and serve
Serve the dumplings topped with the crisp bacon and its rendered fat.
No reviews yet — be the first to cook it.